花生主要致敏原及生物脱敏方法的研究进展Research progress on main allergens and biological desensitization methods of peanut

近年来，花生过敏问题日益突出，已成为全球关注的公共卫生和食品安全问题之一。旨在为低敏性花生产品的研发提供理论依据，综述了花生致敏机制、主要过敏原及其抗原表位，并全面探讨了生物法降低花生致敏性的机制及研究进展。花生过敏是由IgE介导的Ⅰ类超敏反应。目前已鉴定出17种花生致敏原蛋白，其中Ara h 1、Ara h 2、Ara h 3和Ara h 6是主要过敏原，它们存在多种抗原表位。生物法脱敏包括酶法和发酵法，其中酶法脱敏包括酶解和酶交联两种方式，通过特异性切断蛋白质氨基酸序列或形成大分子聚合物掩盖过敏原表位来实现脱敏，而发酵法主要利用微生物发酵产生的酶和代谢产物破坏抗原表位或调节人体免疫系统，从而降低对过敏原的敏感性。未来可加强生物酶或发酵产酶特异性靶向酶解抗原表位序列的研究，以降低花生致敏性。 In recent years, peanut allergy has become an increasingly prominent issue and emerged as one of the global public health and food safety concerns. To provide a theoretical basis for the research and development of hypoallergenic peanut products, the mechanisms of peanut allergenicity, the main allergens and its antigenic epitopes were summarized. Furthermore, the mechanisms and research progress on biological methods for reducing peanut allergenicity were comprehensively discussed. Peanut allergy is an IgE-mediated type Ⅰ hypersensitivity reaction. Up to now, 17 peanut allergen proteins have been identified, among which Ara h 1, Ara h 2, Ara h 3 and Ara h 6 are the major allergens, and they possess multiple antigenic epitopes. Biological desensitization methods include enzymatic treatment and fermentation. Enzymatic desensitization comprises both enzymatic hydrolysis and enzymatic cross-linking, which achieve desensitization by specifically cleaving protein amino acid sequences or forming large molecular polymers to mask allergenic epitopes. In contrast, fermentation primarily utilizes enzymes and metabolites produced during microbial fermentation to destroy antigenic epitopes or regulate the human immune system, thereby reducing the sensitivity to allergens. In the future, research efforts should be strengthened on the specific and targeted enzymatic hydrolysis of antigenic epitope sequences by biological enzymes or fermentation-derived enzymes to reduce peanut allergenicity.